Barnyard Millet And Mushroom Cutlet Recipe
A vegetarian Indian recipe with barnyard millet - soaked in water for 30 minutes, button mushrooms - chopped, onion - chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli
barnyard millet - soaked in water for 30 minutes(1 cup)onion - chopped(1)inch ginger - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 2
Saute until the onions soften
onion - chopped(1) - 3
Add the mushroom and saute until the water is all evaporated
barnyard millet - soaked in water for 30 minutes(1 cup) - 4
Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt
green chilli - chopped(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 5
Saute for 3 minutes till the raw smell goes away
barnyard millet - soaked in water for 30 minutes(1 cup) - 6
Add mashed and boiled potato and as well as the barnyard that has been soaked in water
barnyard millet - soaked in water for 30 minutes(1 cup)potato (aloo) - boiled and skin peeled and mashed(1) - 7
Keep sautéing until the millet is cooked, this will take about 10 minutes
barnyard millet - soaked in water for 30 minutes(1 cup) - 8
Make sure the mixture combines together so that you can start shaping them into cutlets
- 9
Switch off the heat, spread the mixture over a tray to cool down
- 10
Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm
- 11
Coat the cutlet well with bread crumbs and do the same for the rest of the mixture
whole wheat bread crumbs - for coating - 12
Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns
- 13
Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita
barnyard millet - soaked in water for 30 minutes(1 cup)
Rate this recipe
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Barnyard Millet And Mushroom Cutlet Recipe
A vegetarian Indian recipe with barnyard millet - soaked in water for 30 minutes, button mushrooms - chopped, onion - chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli
barnyard millet - soaked in water for 30 minutes(1 cup)onion - chopped(1)inch ginger - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 2
Saute until the onions soften
onion - chopped(1) - 3
Add the mushroom and saute until the water is all evaporated
barnyard millet - soaked in water for 30 minutes(1 cup) - 4
Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt
green chilli - chopped(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 5
Saute for 3 minutes till the raw smell goes away
barnyard millet - soaked in water for 30 minutes(1 cup) - 6
Add mashed and boiled potato and as well as the barnyard that has been soaked in water
barnyard millet - soaked in water for 30 minutes(1 cup)potato (aloo) - boiled and skin peeled and mashed(1) - 7
Keep sautéing until the millet is cooked, this will take about 10 minutes
barnyard millet - soaked in water for 30 minutes(1 cup) - 8
Make sure the mixture combines together so that you can start shaping them into cutlets
- 9
Switch off the heat, spread the mixture over a tray to cool down
- 10
Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm
- 11
Coat the cutlet well with bread crumbs and do the same for the rest of the mixture
whole wheat bread crumbs - for coating - 12
Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns
- 13
Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita
barnyard millet - soaked in water for 30 minutes(1 cup)
Rate this recipe
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